By Brian Adornetto
Brian is a freelance food writer, culinary instructor, and chef with over 15 years’ professional cooking experience. He can be reached via www.loveatfirstbite.net
2 cups Food Lion apple cider vinegar
1 tablespoon minced fresh garlic
1 teaspoon Food Lion crushed red pepper flakes
1 tablespoon Food Lion hot sauce
1 tablespoon My Essentials sugar
Freshly ground black pepper
1 ½ tablespoons Food Lion canola oil
4 boneless pork chops
In a medium saucepan, combine the vinegar, garlic, red pepper, hot sauce, and sugar. Bring to a boil, stirring occasionally, and then reduce the heat to a simmer. Cook for 10 minutes then remove from the heat. Season the sauce with salt and pepper as needed. Allow to cool completely.
Transfer half of the BBQ sauce to a large zip lock bag and reserve the rest. Add the pork to the bag and seal. Refrigerate for at least 2 hours and up to overnight. Remove the pork from the marinade and discard the bag along with its remaining contents. Pat the pork dry and season with salt and black pepper.
Into a large sauté pan over medium-high heat, pour 1 ½ tablespoons of oil. Add the pork and cook for about 4-6 minutes until nicely browned. Turn and cook for about 3 minutes more. Add the reserved sauce to the pan and bring to a boil.
Lower the heat to a simmer and cook, turning once, for about 7-10 minutes, until a meat thermometer inserted into the thickest part of each pork chop reads at least 145 degrees.
Transfer the pork to a platter and serve the sauce on the side.